Sun Dried Tomato and Asparagus Frittata




Weeknights can get pretty hectic around here!

After school hours are a blur of: snack time, unpacking backpacks, debates over unfinished lunches and toddler wrangling.

Some nights call for something super easy and of course delicious!

Frittatas are so versatile and there are literally endless combinations and possibilities. This recipe was made on a night when I had zero energy and was in desperate need of a trip to the grocery store. I had some asparagus to use, some left over sun dried tomatoes from the Caprese Bread  I had made this week, as well as a 1/4 Cup of ricotta cheese. So I just threw it all together and had a delicious result!

Sun Dried Tomato and Asparagus Frittata

  • 2 Cups asparagus (chopped into 2 inch pieces)
  • 1/2 Cup sun dried tomatoes, chopped
  • 2 cloves of garlic (minced)
  • 1/4 Cup ricotta (optional)
  • 6 eggs
  • 1 Cup milk
  • 1/8 tsp pepper
  • salt to taste (the sun dried tomatoes were already salty enough for me)
  • 1 Tbsp olive oil

preheat oven to 450

  1. In a medium bowl whisk together your eggs and milk.
  2. In an Oven Safe skillet heat the olive oil on medium heat. Add your asparagus and garlic. Saute until tender (5-10 mins).
  3. add tomatoes and season with salt and pepper to taste. Cook for another 3 mins.
  4. Pour in your egg mixture and cook until eggs begin to set. about 4-6 minutes. (you might get the urge to poke at it, but jut leave it be….. Trust me!)
  5. Sprinkle your ricotta evenly on top. (if adding cheese)
  6. Place in oven. Bake for 12 minutes or until eggs are completely set and cooked through.

Fritattas are great for any meal of the day. Frankie usually loves taking the leftovers for lunch the next day. Either just as it is, or in a sandwich topped with a little mayo, avacado, lettuce and tomato !




xo, Fran